I know. Second apple recipe in a row here on the blog. But I couldn’t help it, this gluten free vegan apple strudel came out SO tasty I just HAD to share it, like, now. So please keep scrolling down and be ready to go grocery shopping to get the ingredients, though you probably already have most of them in your pantry 😉
Strudel is usually made with puff pastry, but since making it gluten free and vegan ain't no easy task, I decided to opt for a much easier gluten free shortcrust version of it, which is also a typical recipe from South Tyrol, the beautiful mountains in Northeast Italy.
And as I think of the mountains, I think of the snow outside, something I rarely see living close to the sea *le sigh* … and I dream of me and my sweetheart sitting by a fireplace, relaxing and watching the white landscape outside while savouring this apple strudel, still warm, soft and comforting *double sigh*
*still sighing* ... This strudel is pretty easy to make, I used my recipe for the gluten free vegan tart crust and I was amazed with the result, the crust is just of the right softness and it embraces perfectly the fruit filling!
I really, really, REALLY hope you will give this recipe a try, you will have a comforting dessert and I challenge you to offer it to your guests and see the shock on their faces when you tell them it's gluten, dairy and egg - free 😉
Let me know if you try it and if you have any advice or variations I will be glad to hear it from you!
Apple Strudel with Homemade Shortcrust Pastry
For the shortcrust pastry
- 2.5 tablespoon ground flax seed
- 8 tbsp water
- 7 oz (200 gr) brown rice flour (or 150 gr rice flour + 50 gr almond flour)
- 3.5 oz (100 gr) gf potato starch (or other gf starch)
- 2.4 oz (70 gr) brown sugar
- 1 teaspoon cream of tartar
- ½ tsp baking soda
- pinch of salt
- grated zest of one lemon
- 4.2 oz (120 gr) margarine / vegan butter
- 2 tablespoon rum or other gf liqueur
For the filling
- 2 apples (or 1 apple + 1 pear)
- 2 oz (60 gr) softened raisin
- 1 tablespoon gf rum or other liqueur
- 2 tablespoon brown sugar
- 3 tablespoon chopped almonds or other nuts
- ½ tablespoon cinnamon powder
- 2 tablespoon almond flour (or ground almonds)
- zest of half a lemon
- Mix the ground flaxseed and water first (= egg replacer) and let it rest a few minutes
- In a bowl mix flours, sugar, cream of tartar + baking soda (you can sub these two with 1,5 teaspoon of baking powder), grated lemon zest and a pinch of salt
- Add the margarine, the flax-egg and the liqueur
- Mix all the ingredients in the bowl with a spoon, then as they start to turn into crumbles, move them on a board and knead the dough until it becomes firm
- Shape it into a “ball”, cover it with plastic wrap and refrigerate for at least an hour
- Pre-heat the oven at 160°C / 320°F
- Put the dough ball on a worktop between two sheets of parchment paper and roll the dough out into a ⅓ inch thick rectangular shape [more or less 13 x 10 inches / 35 x 25 cm]
- Peel the apples and cut them into small pieces, in a bowl mix them with all the ingredients for the filling
- Remove the piece of parchment paper on top of the rolled out dough, spread the mix at the center of the shortcrust, fold close the longer side edges on top and then seal close the short-side edges too (with your fingers or pressing down with a fork) , so that the juicy precious filling won't run away while baking
- Cover the strudel with a thin layer of jam and some chopped almonds before baking, or leave it as it is and dust it with some powdered sugar once it's baked and cooled down
- Bake for 35 minutes ca.
- Once out of the oven, let it cool down, dust with powdered sugar, serve and enjoy!